Functional cultures and health benefits |
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| Affiliation: | 1. Faculty of Health Engineering and Science, Victoria, University, P.O. Box 14428, Melbourne, Vic. 8001, Australia;2. Institute of Food Technology and Bioprocess Engineering,Technische Universitä t, Dresden, Germany;3. Faculty of Health Engineering and Science, Victoria, University, P.O. Box 14428, Melbourne, Vic. 8001, Australia;1. Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;2. Department of Biochemistry, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;3. Bioprocessing and Biomanufacturing Research Center, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia;4. Institute for Bioengineering, School of Engineering, University of Edinburgh, Edinburgh EH9 3JL, United Kingdom;1. Qassum University, Faculty of Agriculture and Veterinary Medicine, Department of Food Science and Human Nutrition, Saudi Arabia;2. Department of Industrial Biotechnology, Branch of Food and Dairy Biotechnology, Institute of Genetic Engineering and Biotechnology, University of Sadat City, Al-Sadat City, Al-Menoufia, P.O. Box 32897, Egypt;3. Agricultural Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt;4. Scientific Research Deanship, Umm Al-Qura University, Makkah, Saudi Arabia;5. Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt;1. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, 38000, Pakistan;2. School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;3. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China;1. Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1° de Mayo 3250, 3000 Santa Fe, Argentina;2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Argentina;1. Mountain Research Centre (CIMO), ESA, Polytechnic Institute of Bragança, Campus de Santa Apolónia, 1172, 5301-855 Bragança, Portugal;2. Laboratory of Separation and Reaction Engineering (LSRE), Associate Laboratory LSRE/LCM, IPB, Campus de Santa Apolónia, 1134, 5301-857 Bragança, Portugal;3. REQUIMTE – Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira n° 228, 4050-313 Porto, Portugal |
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| Abstract: | A number of health benefits have been claimed for probiotic bacteria such as Lactobacillus acidophilus, Bifidobacterium spp., and L. casei. These benefits include antimutagenic effects, anticarcinogenic properties, improvement in lactose metabolism, reduction in serum cholesterol, and immune system stimulation. Because of the potential health benefits, these organisms are increasingly being incorporated into dairy foods, particularly yoghurt. In addition to yoghurt, fermented functional foods with health benefits based on bioactive peptides released by probiotic organisms, including Evolus® and Calpis®, have been introduced in the market. To maximize effectiveness of bifidus products, prebiotics are used in probiotic foods. Synbiotics are products that contain both prebiotics and probiotics. |
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